Wednesday, 3 October 2012

Sponge Cake with Golden Syrup - and Chocolate Cream Cheese Frosting

This is a really lovely light & tasty sponge and pretty easy to make.  I found the recipe in an old Tate & Lyle booklet, called "More Every-Day Dishes" - edited by Elizabeth Craig.  I think it may have been published in the '50s.  The recipe was originally  called "Epsom Spicelets" and is made as fairy cakes (cupcakes), but I've made it as one larger cake and very slightly adapted the recipe.

I think this is a fairly versatile recipe and the cake could be split and sandwiched with jam,  a butter cream or cream cheese frosting, or it could be topped with it.   It can also be eaten warm, served with whipped cream and fruit.

Oven: 180/90 deg.C

1/2 cup of caster sugar
1/2 cup of soft butter
1 egg - beaten
pinch of salt
1 cup of self-raising flour + 2 extra tablespoons
1/2 tsp. baking powder
1/2 tsp. of cinnamon and ginger (can also include cloves and nutmeg) 
1/2 cup of hot water
1/2 cup of Golden Syrup
Paper cases - if making small cakes or 1 loaf tin (buttered and floured)

1. In a separate bowl, sieve the flour, baking powder, salt and spices together
2. Cream the butter and sugar and
3. Add the egg with a tablespoon of the flour and mix well
4. Add the syrup, rest of the flour and hot water slowly - beating together each time.

If making in paper cases, half fill them and bake for approx. 20 mins. 
5. Otherwise pour the mixture, which is fairly loose, into your greased tin and bake for at least 45 mins - before checking.
Open the oven and press the centre of the cake gently - if it still feels soft, leave it for longer.  
If the top browns too much, place some foil over and leave to cook a little longer.  You'll have to keep an eye on it though!

This frosting didn't come with the recipe, but thought it might be nice :)
Chocolate Cream Cheese Frosting Recipe:
1/4 cup of softened butter
8ozs. cream cheese
3 ozs. Choc. Menier (plain chocolate)
3 cups of icing sugar
*1/3 cup half and half  + 1tsp. vanilla extract.
Cream the butter and cream cheese
Add the melted chocolate, salt, icing sugar, vanilla and half and half.

*Substitute for 1 cup of half and half:
3/4 cup whole milk + 1/4 cup double (heavy) cream or
2/3 cup skimmed milk + 1/3 cup heavy cream

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